Classic Cherry Clafoutis Recipe

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An elegant dessert that belies its simplicity. Daniel Gritzer

Why It Works

  • Butter in the batter adds extra flavor and helps crisp the edges more.
  • Optional kirsch (cherry brandy) enhances the fruit flavor.
  • Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.

With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.

Recipe Facts

Active: 15 mins
Total: 70 mins
Serves: 6 servings

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Ingredients

  • 1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
  • 3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
  • 1/4 teaspoon kosher salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 1 tablespoon kirsch (optional)
  • 1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note)
  • 3/4 pound sweet cherries, pitted (see note)
  • Powdered sugar, for serving
  • Whipped cream, for serving (optional)

Directions

  1. Preheat oven to 350°F. In a medium mixing bowl, stir together flour, sugar, and salt. Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.

  2. Grease a baking dish, tart pan, or cast iron skillet (about 9 inches in diameter) with butter. Scatter cherries all over bottom. Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes. Let cool slightly, the slice and serve, sprinkling powdered sugar on top. Serve with whipped cream, if desired.

Special equipment

Pie plate, cast iron skillet, or tart pan (about 9 inches in diameter)

Notes

If using a vanilla bean, reserve the scraped bean for another use (you can stick it in a container of sugar to create vanilla sugar, for instance). We like pitted cherries because the clafoutis is easier to eat that way, but feel free to leave the cherries whole if you prefer; that's that more traditional way to do it, and some people like the subtle bitter almond flavor the pits add to the dessert.

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